Bean & Grains
Pistachio Pesto
I started making pesto when I was in my 20’s and I thought I was quite glamourous and chic by knowing how to roll out a gorgeous pesto in a snap. I love the traditional version (pesto genovese), but since I’m generally a non-dairy gal, I wanted a version that had no Parmesan. I’m surprised actually that nutritional yeast makes a great stand in for the cheese and that using pistachios gives it a delicious twist on the pine nuts. Or you can just use the pine nuts. What-evah! Try it!
Basil is all over the place right now and you can stock up on it and freeze pesto in batches, for when the sun don’t shine. And where I live, that is ALOT of the time. No judgement. I love living in the PNW. It’s just a bit soggy & grey here. But so is England, and Paris.
So no..not bitching, “just esplaining”, Desi.
Let’s DO this:
Ingredients:
- 2 cups fresh basil
- 2 cups organic spinach
- 3 cloves garlic
- ¼ cup shelled roasted pistachios (can use raw)
- 2-3 Tbs. olive oil
- 2 Tbs. nutritional yeast
- 1 Tbs. fresh lemon juice
- ½ tsp. salt (to taste)
- fresh ground pepper (to taste)
Instructions:
- Simply combine all ingredients into a blender until thick and creamy.
- You may add additional olive oil to “thin” the sauce out.
- Always add olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.
- This recipe will create a thick pesto.
- 2 cups fresh basil
- 2 cups organic spinach
- 3 cloves garlic
- ¼ cup shelled roasted pistachios (can use raw)
- 2-3 Tbs. olive oil
- 2 Tbs. nutritional yeast
- 1 Tbs. fresh lemon juice
- ½ tsp. salt (to taste)
- fresh ground pepper (to taste)
- Simply combine all ingredients into a blender until thick and creamy.
- You may add additional olive oil to “thin” the sauce out.
- Always add olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.
- This recipe will create a thick pesto.
